ADSA-SAD Undergraduate Competition:
Dairy Foods
169 Nutritive value of bovine milk as compared with alternative dairy-free beverages. S. M. Smith* and J. M. Bewley, University
of Kentucky, Lexington.
In recent years, many dairy-free alternative beverages have been developed and marketed to replace traditional bovine milk. Consumers now
have a large variety of alternative dairy-free beverages substitutes to
choose from in the grocery store. This emerging market represents a
considerable and formidable competitive threat to the dairy industry.
With many of these alternative beverages branded as “milk,” confusion
and frustration prevails in the dairy industry and among consumers.
The dairy industry must grapple with questions as to why consumers
are choosing these alternative beverages. Per-capita consumption of
bovine milk decreased from 24.3 gallons per person in 1994 to 20.8
gallons in 2008. Meanwhile, the alternative beverage industry is growing
at a fast pace, with almond beverage sales increasing by 79% in 2011
alone. Bovine milk contains essential nutrients in suitable quantities
for human consumption and milk promotes growth and bone strength
in children. Bovine milk is a wonderful source of protein, calcium,
fat, carbohydrates, as well as sodium and potassium. Some consumers
have a negative opinion of bovine milk without any clinical or epidemiological evidence. These negative claims include that saturated milk
fat is unhealthy and that bovine milk causes cancer. Moral or ethical
controversies about milk also exist with regard to animal care and wellbeing. Health food beverage alternatives available on the market today
include coconut, rice, and soy, each of which have different nutritive
properties (i.e., vitamin D, Ccalcium, carbohydrates, and potassium).
Nutritional deficiencies have been documented in toddlers as a result of
being fed these alternative beverages instead of bovine milk. The parents of children most often are well-educated and conscientious, while
providing regular medical care. Growing children who avoided bovine
milk had smaller stature and poor bone health. Some of these children
even developed diseases such as rickets or kwashiorkor. Additional
education and research is needed to reflect the importance of bovine
milk in human diets.
Key Words: human nutrition, alternative dairy beverages
170 Milk and cognitive abilities: Can dairy products work to
improve your memory? N. L. Leckie* and C. L. Widener, Clemson
University, Clemson, SC.
With an aging population it becomes important to research and discover
possible preventative measures for geriatric diseases, such as the loss in
cognitive function. This loss in function affects not only the elderly, but
their family and caregivers as well. It is a frustrating and progressive
disease that has a negative effect on the individual’s quality of life along
with an increase in their health care costs. The disease of dementia, particularly of Alzheimer’s, is not well understood and the physical, physiological and psychological changes that are caused by these diseases
are still being researched. Recent research has shown a surprising and
encouraging correlation between daily consumption of dairy products
and scoring on a cognitive test, with the highest dairy consumers having
the highest scores. Even on the low-end of the consumption spectrum,
consumers who ate or drank a dairy product 2 to 4 times per week
performed better than those who only ate a dairy product once a week.
Taking it a step further, those who drank skim or low-fat milk performed
better than those who drank whole milk. Now this correlation between
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dairy consumption and cognitive function can partially be attributed
to the fact that the most frequent dairy consumers also indicated that
they ate the most healthfully overall. However even after factoring out
risk factors for cardiovascular disease, sex, demographic, lifestyle and
dietary factors the relationship between cognitive function and dairy
intake remained, suggesting that some factors specific to milk must
directly correlate to brain function. Obviously more research needs to
be conducted to determine the specific link between dairy and cognitive function, however this new information is promising for both the
consumers and the dairy industry.
Key Words: memory, dairy foods, cognition
171 Milk production and pasteurization: Two opposing viewpoints. M. Sprague* and E. L. Karcher, Department of Animal Science, Michigan State University, East Lansing.
In the early 1900s a case was made for enforced sanitation of milk and
milk products. Diseases, such as typhoid fever, tuberculosis, scarlet
fever, and diphtheria, were widespread, and out of these issues, 2 schools
of thought emerged. One advocated for the pasteurization of milk,
while another for ensuring the cleanliness of the product throughout
the whole process as a way to prevent contamination, resulting in a
“Certified Milk” product. Because of costs associated, the Certified
Milk movement eventually disintegrated. Today a similar type of debate
continues between the proponents of pasteurized milk and those of raw
milk. Although there are states where the sale of raw milk on farm or
in retail stores is legal, there are many states that allow raw milk sales
under some circumstances. Several states ban the sale of raw milk, but
have legalized “herd shares” or have no laws prohibiting the sale of “herd
shares,” which allows consumers to pay to own a portion of an animal.
The FDA states that raw milk is not a safe product for consumption.
However, several unsupported claims have been made stating that raw
milk prevents disease, is more nutritious, and better tasting. Research has
shown that raw milk does not have any significant nutritional advantages,
so the question remains, why risk public health? Enforcing standards
on raw milk, like the certified program, would not guarantee the health
of consumers. Whether at a state or a national level, the best approach
for the entire population should be taken into account. Pathogens, such
as Salmonella, Escherichia coli, and Listeria, make drinking raw milk,
especially among at risk populations, a dangerous and unnecessary risk.
Due to these safety issues of consuming raw milk, bans should be put
into place on the retail or on-site sale of raw milk. Alternative options
for those who wish to consume raw milk may be pasteurization but
not homogenization of milk products. In addition more emphasis on
consumer education about the pasteurization process is crucial if these
types of raw milk bans were put in place.
Key Words: raw milk, pasteurization
172 The effects of flavored milk in the cafeteria. S. M. Vignes*
and C. C. Williams, Louisiana State University, Baton Rouge.
In the United States obesity has drastically increased over the past several years. The 2007–2008 National Health and Examination Survey
(NHANES) states about one-third of adults are obese. Also, about 17%
of children between the ages of 2 and 19 are obese. These staggering
J. Anim. Sci. Vol. 90, Suppl. 3/J. Dairy Sci. Vol. 95, Suppl. 2
statistics have left people searching for answers to improve the weight
of Americans. One proposed answer affects the dairy foods industry
because the USDA is putting forth a new rule regarding milk requirements in the school cafeteria. The new rule requires schools to serve
8 ounces of milk with lunch and breakfast. The stipulation though is
that it must be low-fat or fat-free white milk or fat-free flavored milk.
This rule has led some schools to consider pulling flavored milk from
the menu entirely. Requiring the flavored milk to be fat free will deter
some because the product will not be as satiable. The business from the
chocolate milk (the most popular flavored milk) will in turn be shifted
to alternative drinks such as juices or soft drinks which have more sugar
and less health benefits. The fear that flavored milk is contributing to
childhood obesity is misguided though. Chocolate milk contains 2–4
teaspoons of sugar which is about half of drinks that would essentially
replace it. Also the benefits of flavored milk greatly outweigh the bad.
Milk provides essential nutrients for a healthy body such as: calcium,
phosphorous, proteins, and vitamins. A little extra sugar and fat is completely overshadowed by the benefits of continuing to serve flavored
milk in the cafeteria due to the beneficial constituents of milk.
Key Words: flavored milk, school lunches, obesity
173 Importance of texturants in dairy products. H. R. Wentworth* and D. R. Olver, The Pennsylvania State University.
Although most consumers recognize the importance of flavor, many do
not realize the important role texture plays in determining food preferences. Poor texture can be a deal breaker, no matter how good the flavor.
Different ingredients can have a significant effect on a product’s texture.
Texturants have a variety of functions and play an important role in the
formation of dairy foods. They can assist with stability, nutritional value,
and provide lower cost ingredients. Texturants function by interacting
with proteins, fats, and carbohydrates. They set up a stable structure
within the product to allow for easier processing and more consistency
over the product’s life. Commercially available texturants come in a
variety of forms with specific applications, usage level and functionality.
They can work together or independently to change the properties of a
specific item. For example, gelatin ingredients have many functions in
manufacturing dairy products. They help with the freeze-thaw stability
of ice cream by changing the nature of ice crystals and also offer stability to casein in yogurt and cheeses. Acacia gum assists in mouthfeel,
J. Anim. Sci. Vol. 90, Suppl. 3/J. Dairy Sci. Vol. 95, Suppl. 2
stability, and added fiber. Guar gum is a hydrocolloid that can influence
viscosity and enhance creamy textures in ice cream and other dairy foods.
Inulin and some citrus based texturants can help reduce fat in many
products without adversely affecting their sensory appeal. Processors
will continue to develop products where texturants will replace more
expensive and high calorie ingredients while maintaining flavor. Food
scientists will discover new synergies among existing ingredients and
develop additional texturants. These will provide the framework for
healthier products and will allow companies to expand their market
share while maintaining cost effectiveness. The continued evolution of
texturant technology will benefit consumers and manufacturers through
improved dairy products in the marketplace.
Key Words: texturants, dairy product texture
174 Production of functional probiotic and prebiotic dairy
foods. L. Hetrick,* D. Winston, and B. Corl, Virginia Tech, Blacksburg.
As people strive to lead healthy lives, more emphasis is being placed
on the link between consumption of food and potential health benefits.
The addition of live microorganisms to select dairy products is one
way to meet this demand. Probiotics are live microorganisms that may
provide health benefits when consumed including inhibition of bacterial
pathogens and anti-carcinogenic effects. A symbiotic relationship with
prebiotics exists; prebiotics are non-digestible food ingredients that
stimulate the growth of the probiotic. In order for beneficial effects to
be realized, consumption must be around 106 to 109 viable cells per day.
Viability of the probiotic is affected by storage of the fortified product.
These products are typically stored in plastic containers, which are
highly oxygen permeable. Probiotics require low oxygen levels, creating storage challenges. The use of oxygen-removing steps or addition
of oxygen-absorbing compounds are alternatives under consideration.
Another factor for consideration is the appeal of the product to the
consumer. Studies conducted with the addition of Lactobacillus casei
and inulin, serving as probiotics and prebiotics, respectively, at levels
of 3% inulin, found that health benefits were ensured and sensory
characteristics were not altered. Consuming dairy products fortified
with probiotics and prebiotics can lead to beneficial effects on intestinal
microorganisms and overall health benefits.
Key Words: probiotics, prebiotics
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